From: The Thorough Good Cook

Fish : 4. To Collar Salmon

Split, scale, and bone as much of the fish as will make a handsome collar of about six inches diameter. Season it highly with beaten mace, cloves, pepper and salt, and having rolled it firmly up and bandaged it, bake it with vinegar and butter ; or simmer it in vinegar and water. Serve with melted butter and anchovy sauce. The liquor in which the collar was boiled or baked may be boiled up with salt, vinegar, and a few bay-leaves, and poured over the fish to preserve it.

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